Tuesday, 30 April 2019

Murungakkai Kara Kuzhambu/Drumsticks Gravy/Murungakkai Kuzhambu



Today, I am going to share mouthwatering, delicious and traditional Murungaikkai Kaara Kuzhambu recipe. I have already posted several Murungaikeerai Recipes   like Murungaikeerai Thogaiyal,  Murungai keerai soup, Murungaikeerai thanni, Murungai keerai sambar, Murungai keerai muttai poriyal and Murungaikeerai podi.earlier, but to my surprise though I make murungaikkai kara kuzhambu very often at home, I have not posted it. So today it murungaikkai kara kuzhambu from my kitchen to yours. Meanwhile do check out other interesting South Indian Gravies/Kuzhambu varieties here and Keerai Recipes here.

Here’s how to make Murungaikkai Kaara Kuzhambu with step by step photos…





Ingredients

Murungakkai/Drumsticks
2 [cut to 3 inch pieces]
Shallots/Sambar Vengayam
8-10
Green Chillies
2-3  slit lengthwise
Garlic Cloves
5-6
Tomato
2 chopped into small cubes
Red Chilli Powder
1 ½ tsp
Coriander Powder
3 tsp
Turmeric Powder
½ tsp
Tamarind/Puli
One Small Lemon Size ball
Coconut [Grated]
4-5 tbsp
Salt
As needed
Cilantro/Coriander leaves
1 tbsp finely chopped

For Tempering

Sesame Oil/Nallaennai
2 tbsp
Vengaya vadagam/Thalippu Vadagam
½ tsp
Fenugreek Seeds/Vendhayam
½ tsp
Mustard Seeds/Kadugu
¼ tsp
Cumin Seeds/Jeeragam
¼ tsp
Asafoetida/Hing
One big pinch
Curry Leaves
10-15 Leaves
Preparation Time: 15 minutes     
Cooking Time: 20-25 minutes
Serves: 4-5
Author: Priya Anandakumar

Do not forget to check out other interesting recipes like

Method


Soak the tamarind in about 2 cups of water for about 10-15 minutes. Extract the juice by squeezing the tamarind and filter it into another bowl and keep it aside.

Grind the freshly grated coconut in a mixer with little water and keep it aside.


Heat 2 tbsp of oil in a kadai, splutter mustard seeds, thalippu vadagam, after that add cumin seeds, fenu greek seeds, asafetida, curry leaves and sauté for about 15-20 seconds.


Add shallots/sambar vengayam , garlic,  green chillies and sauté well until they turn translucent. Add little salt so that the onions cook really fast.


Now add chopped tomatoes and sauté well until they turn mushy.


Add drumsticks and sauté well for 2 minutes. Add little salt, ¼ cup water cover and cook for 4-5 minutes. 


Now add red chilli powder, coriander powder, turmeric powder and mix everything well and sauté until the raw smell vanishes.


Now add the tamarind extract, required salt if needed and let it boil really well for about 6-8 minutes or until the required consistency is reached.

Finally when the gravy is done, add the ground coconut paste and let it boil for 3 minutes and switch off the stove.

Add the finely chopped cilantro and mix really well. 

Yes, delicious and finger licking Murungakkai Kuzhambu/Drumsticks Gravy is ready to be enjoyed. Serve it hot with steam cooked white rice and appalam.

Suggestions:

Adjust the amount of red chilli powder according to your taste.
You can replace red chilli powder with sambar powder as well.

Thank you all for visiting my blog, please come back again for more authentic and traditional dishes of Tamil Nadu.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…

Written By: Priya Anandakumar


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